For this week’s Care2 recipe, I’d like to share two recipes from Linda Acosta, the Assistant Manager of the HeartMath Kitchen. These are two delightful, vegetarian recipes!
Linda says, “I like to do new recipes from what is in a kitchen’s refrigerator. That is what happened with the Maui Slaw. I was invited to a friend’s house in Maui this past year — the ingredients of the salad were in her refrigerator and on the fruit trees in her yard. That is also what happened with the Tofu Rice Salad with Sweet Potatoes, we were exploring different ways to cook tofu in the HeartMath kitchen and all the ingredients were in the refrigerator or freezer. I love creating recipes in the moment.”
Napa cabbage serves as a base for this refreshing and beautiful coleslaw. The subtle taste of onion in the dressing gives a great contrast to the fruitiness of the papaya and strawberries. Yum!!
8 cups Napa cabbage, cut in 1” squares
1 cup snap peas, cut in thirds
½ cup sweet onion, thinly sliced half circles
1 cup Daikon sprouts, or use whatever type of sprouts you can find.
1 ½ cups strawberries, sliced
2 cups papaya, peeled, de-seeded and cut in bite-sized pieces
½ cup olive oil
2 tablespoons pomegranate juice, unsweetened
1 tablespoon sweet onion, grated
½ teaspoon salt
2 tablespoons white balsamic vinegar
1 teaspoon agave syrup
- Combine all dressing ingredients, except oil, in a bowl. Slowly drizzle in the oil as you whisk.
- Toss cabbage, snap peas, onions and sprouts in a bowl. Toss fruit in a separate bowl with the dressing and set aside.
- Toss all together in a bigger bowl, about 45 minutes before you plan to serve the salad.
Cooking time: 25 minutes
Up Next – Tofu Sweet Potato Rice